The Be Well Recipe:
Grain-Free Breakfast Nachos

The key to these Grain-Free Breakfast Nachos is to use a mandoline to uniformly and thinly slice the sweet potatoes. And make sure the potatoes are spread out over the baking sheet without any overlapping.

Grain-Free Breakfast Nachos
Serves: Serves 2–3
  • 2–3 medium sweet potatoes, sliced ⅛” thin using a mandoline
  • 2 Tbsp avocado oil
  • 1 tsp salt
  • 3 eggs
  • 1 cup black beans
  • 1 avocado, sliced
  • ⅓ cup cilantro, chopped
  • 1 jalapeño, sliced into rounds
  • 2 scallions, thinly sliced
  • ⅓ cup salsa, fermented if possible
  1. Preheat oven to 425℉. Place sweet potato slices in a large mixing bowl and toss to coat with avocado oil and salt.
  2. Spread sweet potato slices on 1–2 rimmed baking sheets, making sure that none of the slices are overlapping. Bake for 10–15 minutes, flipping once halfway through.
  3. Meanwhile, cook the eggs sunny-side up or as desired. When the sweet potatoes are finished, remove from oven and pile onto one baking sheet. Cover with black beans and avocado slices. Carefully slide each of the eggs on top. Garnish with cilantro, jalapeño, scallions, and your favorite salsa. Enjoy!

Allison Wu has  a  focus  on  healthy  recipes,  self-care  and  total  body  wellness. She shares  recipes,  tips  and  inspiration  that  aim to  empower  and  inspire  people  to  take  control  of  their  health  through  daily  practices  that  support  overall  well-being.  She encourages  healthy  balanced  eating  and  the  exploration  of  self-care,  mindfulness  and  spiritual  practice.